1/4 cup chopped celery
1 onion, chopped
4 tablespoons butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked and mashed
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup hot whole milk
1 large egg, beaten
Additional parsley
1In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well.
2Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30 to 40 minutes or until lightly browned. Garnish with additional parsley.
Total Time
Prep: 20 Min. Bake: 30 Min.
I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish.
Nutrition Facts
3/4 cup: 258 calories, 8g fat (4g saturated fat), 46mg cholesterol, 295mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 7g protein.